The Humpherys Family

Potato and Bacon Breakfast Casserole

Source  Our Best Bites
Recipe Added:  12/30/2011
4 cup country-style cubed hash browns, thawed
1 12-oz. pkg bacon
1 1/2 cup Pepper Jack cheese
1 1/2 cup Cheddar cheese
1 bunch green onions, chopped
3 eggs
1 cup milk*
1/2 tsp salt
1/2 tsp black pepper
Begin cooking bacon. While the bacon is cooking, place the potatoes in a 9×13″ baking dish. Mix cheeses together and sprinkle over potatoes. When bacon is done cooking, drain on a paper towel and reserve 2 Tbsp of drippings. Cook onions in drippings 2-3 minutes or until tender.

Spread onions over cheese mixture and sprinkle everything with crumbled bacon. Whisk together eggs, milk, salt, and pepper and, whisking constantly, pour egg mixture evenly over potato mixture. Cover and refrigerate for 7-8 hours or overnight.

When ready to bake, preheat oven to 350. Bake, uncovered, 40-45 minutes or until cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting. Serve with fresh fruit.
Notes
For high altitudes, reduce milk to 2/3 cup and sauté the potatoes in rendered bacon grease until partially cooked before baking.
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